Sip, Scroll, and Learn (Midlife Edition)

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 2

Looking for a quick, nourishing breakfast or lunch that keeps you satisfied for hours? This Red Pesto, Avocado & Soft Egg Toast combines creamy avocado, protein-rich eggs, and flavorful red pesto on hearty whole wheat toast. It’s a simple meal that delivers healthy fats, fiber, and protein, making it a delicious option for supporting energy, blood sugar balance, and overall wellness.

Ingredients

• 4 eggs
• 2 slices whole wheat bread, toasted
• 4 tablespoons red pesto
• 1 avocado, sliced

Directions

1. Bring a small pot of water to a boil.
2. Carefully add the eggs and cover the pot.
3. Boil for 6 minutes for soft-boiled eggs, or longer if you prefer firmer yolks.
4. Remove the eggs and run them under cold water until cool enough to handle. Peel the eggs.
5. Toast the bread slices.
6. Spread 2 tablespoons of red pesto on each slice of toast.
7. Top with sliced avocado.
8. Cut the eggs in half and place them on top of the avocado.
9. Serve immediately and enjoy.

Pro Tips & Swaps

• Make it extra filling: Add smoked salmon or grilled chicken for additional protein.
• Boost the greens: Layer spinach, arugula, or microgreens under the avocado.
• Try a different pesto: Basil pesto or sun-dried tomato pesto work well too.
• Gluten-free option: Use your favorite gluten-free bread.
• Perfect eggs every time: For jammy yolks, stick to the 6-minute cooking time and cool immediately in cold water.

Storage Tips

• Best enjoyed fresh.
• Soft-boiled eggs can be cooked ahead and stored in the refrigerator for up to 3 days.
• Store leftover avocado with a squeeze of lemon juice to help prevent browning.
• Assemble just before serving for the best texture.

Nutrition Per Serving

• Calories: 479
• Protein: 22g
• Carbohydrates: 29g
• Fiber: 10g
• Fat: 32g

Nutrition values are approximate and may vary depending on ingredient brands and portion sizes.